Blueberry Coffee Cake
Ever heard of “loafering”? Obviously, this is a Southern version of “loafing,” a favorite Sunday afternoon occupation. “Loafering” was a term used often in Crystal’s childhood—a word Crystal’s mom used to describe their Sunday afternoon drives and visits with friends and family. Every Sunday, Crystal would climb into the family car with her mom and off they would go. One of their favorite stops was at Crystal’s Great Aunt Cricket and Aunt Doc’s house. (Yep, that is not a typo. When Crystal was a tiny red-haired child, she mistakenly called her Great Uncle Doc “Aunt Doc,” and it stuck! Everyone called him Aunt Doc, and he didn’t mind at all!) Aunt Cricket was the epitome of the Southern hostess, and she always had a pot of coffee brewed and a freshly baked cake on hand. The family would sit around her kitchen table and listen to Aunt Doc tell his outrageous stories, and the cake would always make the tales that much sweeter. This blueberry cake reminds Crystal of those afternoons and “loafering” around with her mom!
Recipe information
Yield
makes 6 to 8 servings
Ingredients
Preparation
Step 1
Preheat the oven to 375°F. Coat a 9 x 13-inch baking dish with cooking spray.
Step 2
In a large bowl, combine the flour, granulated sugar, baking powder, lemon zest, and salt. Using pastry blender or fork, cut in the butter until the mixture resembles coarse crumbs. Add 1 cup of the milk, the eggs, and vanilla, and stir well. Pour three-fourths of the batter into the prepared pan. Top with the blueberries, then spoon the remaining batter over the blueberries. Bake for 35 minutes, until toothpick when inserted in the center of the cake comes out clean. Transfer to a wire rack and let cool 30 minutes.
Step 3
In small bowl, whisk together the confectioners’ sugar, almond extract, and 3 tablespoons of the milk. Add more milk as needed for the icing to be thin and easy to drizzle. Drizzle over the cake. Cut into squares and serve.
note
Step 4
Maybe blueberries aren’t your thing. If that is the case, simply substitute with your favorite berry. Sandy loves making this recipe with blackberries and cherries, too. It really just depends on what is in season and what mood you’re in!
